|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 21g||7%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A fresh mushroom filling is one of the most popular stuffings for Polish pierogi and naleśniki, the latter is known as blintzes or crepes in English.
Since these are vegetarian, they would be perfect for meatless Lenten meals or for wigilia, also known as Christmas Eve supper.
Included here is a recipe for pierogi dough.
- Mushroom Filling:
- 3 cups mushrooms (fresh, finely chopped)
- 2 large onions (finely chopped)
- 4 tablespoons butter (or more)
- 4 tablespoons breadcrumbs (fine dry, or more)
- Optional: salt and pepper (to taste)
- For the Pierogi Dough:
- 2 large eggs
- 5 tablespoons sour cream
- 3 tablespoons oil (vegetable)
- 1 teaspoon salt
- 3/4 cup broth (chicken)
- 4 cups flour (all-purpose)
Steps to Make It
Make the Filling
In a large skillet, sauté mushrooms and onions in butter until tender.
Remove from heat and cool.
Add breadcrumbs, salt, and pepper, mixing well. Use immediately.
Make the Pierogi Dough
In a large bowl, combine eggs, 5 tablespoons sour cream oil, salt, and chicken broth until well mixed.
Add flour and knead by hand or in a stand mixer until the dough is smooth. Wrap with plastic and let rest at least 10 minutes.
Fill and Cook
Using a 1 1/2-inch cookie scoop, follow these steps to roll, cut, fill, and cook pierogi.